Hacks for slicing and storing mango for winter

Let's take a collective sad sigh, because we're nearing the end of the Australian mango season, and we don't know about you, but for 9Kitchen that really does herald the end of the sunny and warm months and a slow slide into the darker days of winter. Granted the cooler weather has joys of its own (anyone for hot chocolate and slow roasts?), but we will be sad to farewell the tropical treats of summer.

Still, there are plenty of ways to make sure you get a sunny flavour fix right in the heart of winter, and we suggest that this weekend is the perfect time to make the most of the waning mango season and store some away for that little bit of sunshine through the cold.

Check out the video above for the best ever mango slicing hack that will turn out perfect mango cheeks every time (we are blown away) and then grab yourself one final, juicy big tray and try your hand at the below peeling techniques. Because once you've peeled them mangoes, they're perfect for freezing and we've got all the tips below for just that.

You'll never peel a mango the same way again.

The peel deal

Here are the top tips for slicing and dicing your mango, direct from Australian Mangoes, followed by a guide to freezing those pieces of golden joy that will ensure you don't forget summer even when it's cold and drizzly outside.

The mango hedgehog

This is classic mango peeling - see the video above for a full demonstration

1. Place your mango stem end down on a chopping board and hold.

2. Place knife slightly to the right of the center, and slice down through the mango so that you have a cheek.

3. Using the tip of a sharp knife, slice parallel lines into the mango flesh, then turn the mango 90° and slice more parallel lines, so you create a checkerboard effect.

4. Next, push the mango skin to turn the mango ‘inside out’, and you’ve created a mango hedgehog.

Diced mango

1. Complete steps 1-3 of the mango hedgehog.

2. Using a large spoon, scoop the flesh out from the skin and the resulting cubes are ready to freeze for the winter months.

No-Mess Cheeks

See the video above for this ultimate hack

1. Slice mango cheeks from the fruit.

2. Using a small drinking glass, slide the mango cheek down the rim of the glass so it separates the skin on the outside and the flesh on the inside. You now have a whole mango cheek, ready to freeze so that you can add to a blender for a mango smoothie at any time, or to an ice-cream maker for mango sorbet.

Freezing tips

1. Quality

Choose ripe, good quality mangoes so you can preserve the best possible flavours that will take you back to those long, hot summer days.

2. Preparation

Use a knife to remove the skin from the mango and slice the two cheeks into bite-sized pieces.

3. Freeze

Place the mango pieces onto a baking tray or shallow casserole dish and freeze for 3-5 hours or until firm. This will stop them sticking together, making the easy pieces to use over the cooler months.

4. Seal

Transfer the mango pieces to a zip-lock bag or airtight container. Label with the current date and return them to the freezer where they will last up to ten months.

5. Enjoy

Simply thaw the mango and add it to your breakfast bowl, smoothies and cocktails for that taste of summer all year round.